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Recipes

Spinach, Persimmon & Black Bean Yuzu Shiro-ae

Spinach, Persimmon & Black Bean Yuzu Shiro-ae

Serving: 4 INGREDIENTS 100g spinach, blanched and squeezed of excess [...]
Sake-Cured Salmon

Sake-Cured Salmon

Servings: 1 INGREDIENTS 2 tablespoons sake 50g salt 50g sugar [...]
Uni Pasta

Uni Pasta

A sweet and slightly aphrodisiacal dish for two
Japanese Bloody Mary

Japanese Bloody Mary

The karate-kick your hangover needs at brunch
Mochi Pizza with Wasabi, Tuna, and Shiso

Mochi Pizza with Wasabi, Tuna, and Shiso

The classic pie with a Japanese twist
Grape & Shiso Rei Shabu with Yuzukosho Dressing

Grape & Shiso Rei Shabu with Yuzukosho Dressing

Recipe: Grape & Shiso Rei Shabu with Yuzukosho Dressing Servings: 4 [...]
Genmaicha Panna Cotta

Genmaicha Panna Cotta

Recipe: Genmaicha Panna Cotta Servings: 4 INGREDIENTS 200ml milk 300ml cream [...]
Sake no Sakana

Sake no Sakana

Karasumi Daikon
Nature and Nurture in Japanese Cuisine

Nature and Nurture in Japanese Cuisine

Takenoko Mazegohan
Venison Goulash

Venison Goulash

The Grand Hyatt Tokyo’s executive chef shares his recipe
Kuromame-ni

Kuromame-ni

How to make the New Year black bean treat
Balsamic Fig Tapenade

Balsamic Fig Tapenade

A multi-purpose spread of holiday cheer